By Jessica Roy Summer cookie spectacular comin’ atcha! Taking inspiration from a customer favorite recipe at Shiso Kitchen, the focus of these sweet and sassy little cookies is the candied lime. In the Greek Mediterranean class, we make candied orange slices, which always gets a great reaction. By simply simmering the citrus in equal parts sugar and water, the bitterness of the peel turns into an edible candied treat. Not to mention the resulting flavored simple syrup is a delicious way to kick up summer cocktails.
These cookies are a great make-ahead, so you’ll be ready with goodies in hand for any upcoming summer event. Wrap them tightly in wax paper and plastic wrap, and keep in the fridge for up to a week, or seal tightly in a freezer bag to freeze. The dough does not need to be fully thawed to bake — simply run a knife under hot water for ease in cutting the cookie slices, reduce the heat in the oven to 350 degrees F, and bake a few minutes longer until edges are golden brown.
Bonus: Sandwich ice cream between 2 cookies for the ultimate summer treat!
Candied Lime Butter Cookies
1/2 cup granulated sugar (for syrup)
1/2 cup water (for syrup)
1/2 cup butter (8 Tbs.), at room temperature
1/3 cup confectioners sugar
1/3 cup granulated sugar
1 tsp. vanilla extract
2 cup flour, sifted
1 tsp. baking powder
pinch of salt
First, prepare the candied lime slices. Grate or zest the bright green of the lime’s peel, and set aside. Next, slice the lime into very thin slices, 1/8 inch or thinner. Combine 1/2 cup granulated sugar and 1/2 cup water into a small saucepan, and stir until sugar is dissolved. Add the lime slices to the sugar water, and bring the mixture to a simmer over medium-low heat. Allow to simmer for 25-30 minutes, until lime rinds appear slightly translucent. Remove from heat, and allow to cool.
Cream together butter and remaining sugars in a large bowl using an electric mixer. Beat in the egg and vanilla extract.
Next, add the flour, baking powder, pinch of salt, and the lime zest. Continue to mix on medium speed until all ingredients are incorporated, and cookie dough has come together. The texture should be clay-like.
Turn the dough out onto a lightly floured surface such as the counter or a cutting board. Roll the dough into a log about 2 inches thick in diameter. Wrap dough in wax paper, and refrigerate for 1 hour.
Preheat oven to 375 degrees F. Unwrap the refrigerated dough, and cut into 12 uniform slices. Place cookie dough slices on a baking sheet lined with parchment paper or silicone baking mat. Press a candied lime slice into the top of each cookie. Bake for 13-15 minutes, or until cookies are light golden brown around the edges.
Remove cookies from the oven, and allow to cool on the pan for about 5 minutes before moving them to a wire rack to cool fully.
Jessica Roy is a specialty chef and caterer, food writer and chef instructor, and owner of Shiso Kitchen in Somerville, where she teaches classes. Follow her at http://blogs.lowellsun.com/yourpersonalchef.